Dried pie product and method of producing the same



May 27, 1958 o. R. FENNEMA DRIED PIE PRODUCT AND METHOD OF PRODL'CINGTHE SAME Filed OCT.. 29, 1956 2 Sheets-Sheet 1 O. R. FENNEMA May 27,1958 DRIED PIE PRODUCT AND METHOD OF' PRODUCING THE SAME Filed 001". 29.1956 2 Sheets-Sheet 2 I Wind/UM yf WN r mQ/L. MM

f @WJ WM United States Patent ice 2,836,493 Patented May 27, 1958A DRIEDPIE PRODUCT AND METHQD F PRODUCING THE SAME Owen R. Fennema,Minneapolis, Minn., assigner to Pillsbury Mills, Inc., Minneapolis,Minn., a corporation of Delaware Application (letober 29, 1956, SerialNo. 619,043

13 Claims. (Cl. 99-199) This invention relates to food products and tothe method of production of such products and more specically relates topies which are easily stored and to the method of producing the same.

One of the major problems which has limited commercial production andsales of pies is t.e problem of storage vof such pies. In storage, themoisture in a pie filling will penetrate and soak the pie crust, and asa result the pie crust will not have the desirable crispy and akycharacteristics of a freshly baked pie. Furthermore, most pie fillingsmust be refrigerated or they will become stale and may spoil.

With these general comments in mind, it is to the elimination of theseand other disadvantages and to the provision of other novel featuresthat my invention is directed.

An object of my invention is to provide a new and improved pie which isadapted to be stored without refrigeration for a substantial period oftime.

Another object of my invention is to provide a novel method of producinga pie which may be stored without refrigeration for a substantial periodof time and which may be readily and easily prepared for consumptionsubsequent to storage thereof.

Still another object of my invention is to provide a novel,substantially ready-to-bake and complete dried pie, which structure maybe stored without refrigeration and which amy be quickly rehydratedduring preparation for consumption.

A further object of my invention is the provision of a new, dry andreadily hydratable complete fruit pie which structure may be stored forat least several weeks and which, when hydrated and prepared forconsumption, has substantially all the desirable qualities of a freshlyprepared fruit pie including the akiness of the crusts.

These and other objects and advantages of my invention will more fullyappear from the following description made in connection with theaccompanying drawings wherein like reference characters refer to thesame parts throughout the several views and in which:

Fig. l is a perspective view of one form of the pie in an openedcontainer;

Pig. 2 is a vertical section view of the pie shown in Fig. 1 and showingthe pie contained within a closed container;

Fig. 3 is a diagrammatic sketch showing the method steps in producingthe pie shown in Figs. l and 2 and preparing the same for consumption;

Fig. 4 is a perspective view of another form of the pie comprising thepresent invention and being shown in an opened container;

Fig. 5 is a vertical section view of the pie shown in Fig. 4 and beingcontained in a closed container; and

Fig. 6 is a diagrammatic sketch showing the method steps employed inproducing the pie shown in Figs. 4 and 5 and in preparing the pie forconsumption.

The present invention including the food product or pie structure andthe method of producing the same provides a solution to the storageproblems encountered in mass producing pies and subsequentlydistributing such pies through grocery stores and the like which may belocated at substantial distances from the place of producing the pies.The pies disclosed herein are adapted for non-refrigerated storage andin substantially dry condition. The complete pie structures and theindividual components thereof contain not more than 5% moisture. Each ofthe pie structures has a dried and partially baked lower crust, aquantity of dried filling material contained within the lower crust andbeing of the type which is to be cooked in a hydrated state inpreparation for consumption and is readily hydratable during the cookingtime. Each of the pie structures also includes means for retaining thefilling material in the lower pie crust and such means comprise a driedupper crust over the filling material and secured to the lower crust andbeing constructed to be permissive of liquid passage therethrough so asto facilitate rehydration of the filling material.

Two speciiic examples showing varying application of the instantinvention are given herewith:

' Apple pie The pie indicated in general by numeral 10 in Figs. 1, 2 and3 is shown in a pie tin 11 which has an annular ledge l2 around theupper periphery thereof for supporting a cover member 13 thereon.Thecover 13 is secured on the ledge 12 by a crimped ange 14 overlyingthe peripheral edge portion thereof. The pie tin il may be constructedof a light weight metallic sheet material and the flange 14 may beeasily bent upwardly as shown in Fig. l to facilitate removal of thecover 13.

The pie structure 1li includes a lower pie crust 1S which may be madefrom a substantially conventional pie crust recipe. The pie crust 1Sincludes a quantity of material which retards moisture penetration andsoaking and in the example given, such material comprises sodiumcaseinate. It is to be understood that the recipe examples cited hereinapply to the production of pies in a live inch diameter aluminum foiltin with an eight ounce fluid capacity. One recipe which has been foundto be successful is:

Percent Salt 1.65 Sodium caseinate 1.65 shortening 26.20 Flour 52.50Water 18.00

The pie dough is made by mixing the salt, ilour and sodium caseinate,subsequently cutting the shortening into this dry mixture, andsubsequently mixing with the water. The pie dough is rolled out toapproximately one sixteenth inch thickness-and is placed in the pie tinand the lower pie crust is then inserted in an oven i6 for applyingbaking heat. It has been found advisable to place a weighted andperforate pie tin over the dough 15a during the preliminary stages or"baking to prevent bubbles from forming in the crust. The lower pie crustis `substantially dried in the oven to contain not more than ve per centmoisture and is removed from the oven 16 before browning of the crustoccurs. lt has been found to be successful to bake the lower pie crustl5 in an oven at three hundred and fifty degrees Fahrenheit for elevenminutes with the weighted pie tin on the crust. The top pie tin is thenremoved and baking is continued for approximately three more minutes, orfor as long as possible without browning the crust. The moisture contentshould then be below tive percent.

The pie itl also includes a layer 17 of material oven Y tateV rapid.'re'hydration.

' lying Vat least the central portion of the lower pie crust v 15, andthe material in the layer is capable of retarding the example givenherein, stratum 1S includes approximatelylSV grams of pieces of Vsugarfoam which has'a specific'` gravity of approximately 0.2 tof 0.3 andwhich pieces are sized similar to one-half inch cubes. Ylt is preferablethat the sugar foam contain small quantities of starch to vhold thesugar foam in puffed condition. Sugar foam is a commercially availableproduct, but

such commercially-available sugar foaml llas Ynot previously/ includedstarch as fone of its components. rIhe desired sugar foam may beprepared by boiling a mixture ofrsixty partssugar (sucrose), ten partscorn syrup (which contains starch) and thirty parts Water until thetemperature'reaches approximately two hundred seventy degreesFahrenheit. A vacuum of twenty-eight inches 'is applied to this mixtureuntil boiiingceases to remove most of Vthe remaining moisture Withoutcarmelizing the sugar.

The vacuum is then releasedand the product is Whipped with a mixeremploying a substantially conventional cake Y batter agitator luntilthin threads of sugar begin to form` from the'agitator.V Vacuum is againapplied to the product and the product is allowed to stand,approximately ten to ftenminutes, until firm. After the sugarfoam hashardened, it has the desired-speeiiic gravity and the hardened mass ofsugar foam is then broken into pieces which are randomly shaped and areof the size indicated.

The purpose of the sugarfoam stratum 1S will 'oe-fullyv brought outhereinafter and the desirabilityA of having a quantity of starchtherein. will Valso be more fully ex-V plained. lt should be noted thatthe sugar foam is instantaneously collapsible when liquid is appliedthereto.

The pie 1t) also includes a stratumr19 of dried and readily rehydratablefruit pieces overlyin'gthe sugar foam .stratum 1S, and the fruit piecesof stratum 19 are of the type to be cooked-in a hydrated stateV inpreparation for consumption and are hydratable. during the time ofcooking. yIn this example, the stratum 19 comprises dried apple pieces,each of which contains not more than tive percent moisture and each ofwhich comprises a cellular bodymhaving a relatively tough integralsheathing which.

is ruptured discontinuously to expose substantial surface area toVfacilitate ready rehydration of the entire apple piece. It has beenfound'that Gravenstein applies are highly Vsuccessful for use inthepresent pie where the time of rehydration is important and it has beenfound preferable to treat the apples vinV drying in lthe mannerV Ysetforth in application for United States Letters Patent f Serial NumberV553,313 led December 15, 1955. by

lohn H. Forkner. Briefly, the apple pieces in that processl .areinitiallydried inV a kiln,k and Yare then mechanically treated toproduce flattening and discontinuous-ruptura l ing of the integral outersheathing of the pieces, andare jthen dried again tovery substantiallyreduce the moisture content. Approximately fortyV grams of such driedapple pieces whichare approximately three-eights -to one-half J inchcubes, but arerando'rnly shaped, comprise the stra'- tum 179. Thesuggested size of apple piecesY substantially expand when subsequentlyrehydrated and the apple pieces aree-'definitely perceptible in theiinished product after rfi g preparing for consumption.

'lt should however, benoted'that standard-vacuum dried apples (which isacommodity Vwell known to the trade) perform-:satisfactorily Vif used inisuiciently lineV pieces to provide a. substantially increased surfaceareav to facili- 4 The pie 10 also includes dry avoring ingredientswhich may be spread evenly over the apples and will of courseY fall downat least between :some of the apple pieces. in the stratum 19. 1 Y Y Inthe form shown, approximately 30.0 grams of ne granulated sugar, 0.13gram of salt, 0.13 gram of cinnamon, and 0.1 gram of nutmeg aremixed andspread over the apple stratum 19. lt should be understood that-these Ztlbefore the same is baked but the moisture absorb avoring ingredients maybe varied or eliminated according to the taste desired. Y Y .A 'site pie1% alsoincludes means defining va top-crust. sealed to the peripheraledge portion of the lowercrust 15 and overlying the stratum i9 toretainlthe yfilling materials in the lower crust*V ln'thispie, thetop"crust"-20 is formedY of pie dough identical to -that of the loweicrust 13. The top crust dough is applied over the .stratum 19 and theperipheral edge portion is sealed to the peripheral edge portion of thelowercrust 15 by means of Vwater or egg white. An opening or aperture-21is then .forrnd` in the center of the upper piev crust dough to causeYthe upper pie crust to be permissive of liquid passage ,therethroughfor supplyingV liquid such as water tofthelllirlg Y Y materials,including the apple pieces, the sugar ffoam V; pieces, thestarchrandflavoring ingredients. In the. Q1'-Ii1 shown, the opening 21. is'approximately one inchA indiani;VV

eter. The pie is then 'inserted into an oven 22Vand baking i heat isapplied-at Vleast to the top of the pie todry .the

. top crust 29 to less .than live percent k,moisture ,andto threeYhundred fifty degrees FahrenheitV for eight-Ato minutes. The pie shouldbe removed from ,the halting' Y heat before'browning of the upper crustl2`0occ urs. f

The apple pieces of stratum 19 may, absorb small guari-Y tities ofmoisture from the pie dough ofthe uppercrust d by the apple pieces isremoved during the balririgL- ofgthe upper crust. One of the primaryreasons for arrangingthe sugar foam in a stratum '13 below Ythe fruitpiece; stratum 19 is to prevent absorption by the sugar fqarn ofmoisture from the upper crust pieV dough beforefthel 'It-.hasKVV 'y wbeen found satisfactory to bake the pie atapp'roxi placed upon theannular shelf 12 and the annular-flange 14 is crimped down onto the lid.It should'be- Vunder-. y stood that the pie 10 may be stored'in any.other suitableV type of moisture-proof'container and may be enclosed Yin a moisture-proof bag in addition tothe covered, pie

upper and lower pie crusts isrfull in spite ofthe fact that Y the fruitor apple pieces must subsequently Vbe allowed to expand when liquid isadded thereto,.and` this expan-V sion is provided for by the collapsingof the-sugar foam "when moisture is added.

. pie tin'. A quantity of het water is poured through the FahrenheitVfor ten minutes.

opening 21 in the upper crustZi) to rehydratethe fruit n' piecesV instratum 19 and the sugar foam piccesfin stratum 1S; In the examplegiven,100 ccfof water at onev h'unf'Y dred thirty degrees Fahrenheitis'f pourediritoithe pie.`` The pie is-then immediately insertedV intoabaking ovenV 23 and the` pie is baked at four hundred fiftyV degrees Atthattitnegan additional f 20 ce. of one hundred thirtydegree Fahrenheitvwater is poured through the opening V21 and the'bakirig'oflthe Yassenso pie continues at three hundred fifty degrees Fahrenheit for anadditional thirty minutes. that the crust of the pie v;ill be brownedtov approximately the desired degree at this baking time. Of course itshould be recognized that the pie crust should not be excessivelybrowned and should be removed from baking heat before this occurs.

When the water is added in preparation for consumption, die dried applepieces in stratum i9 immediately start rehydrating and expanding. Aportion of the rst water added into the pie passes downwardly to thesugar foam stratum causing hydration thereof which results insubstantially instantaneous and complete collapsing of the sugar foampieces. When the sugar foam pieces collapse, less volume is occupiedthereby and substantial volume is provided into which the apple piecesof stratum i9 may expand. A quantity of water passes downwardly to thestarch layer i7 and is retarded by this layer from rapid penetration ofthe lower pie crust 15. in addition, the small quantity of sodiumcaseinate in the pie crust also retards absorption by the pie crust ofwater.

Because the pie is subjected to baking heat immediateiy after water issupplied into the pie, the filling materials readily commence to cook.The sugar foam from stratum i8 substantially dissolves and during thecooking of the filling materials, the starch i7 eventually dissolves andlater gelatinizes to make the filling material less fluid.

When the baking of the pie is finished, the pie has the appearance andqualities of a freshly baked pie using fresh apples and with the sameavor advantages.

Pecan Pie The pie indicated in general by numeral ZS is shown in Figs. 4and 5 and is related to the diagrammatic sketch of Fig. 6 and may becontained in a pie tin il having a cover lli-3 which is identical to thepie tin and cover shown in Figs. l and 2. The pie 25 has a lower piecrust 26 which contains a small quantity of material to restrictmoisture absorption thereby and is otherwise made of a conventional piedough recipe. The pie crust 26 may be made identical to the pie crust 15shown in and described in connection with Figs. l, 2 and 3. The piedough is rolled out and placed in a pie tin as indicated at 25a and isthen inserted into an oven 27 to be baked until substantially dry, andthe lower pie crust is removed from the oven 27 before browning of thecrust occurs.

A quantity of dry ingredients or filling material 23 is then placed uponthe bottom crust 26. These ingredients include dry corn starch which maybe placed in a layer on the lower crust, depending upon the rate atwhich the other dry ingredients in the filling material hydrate. lf theother dry ingredients hydrate relatively slowly the corn starch layerwill be used to prevent liquid penetration into and soaking of the lover crust. ln the example given, the corn starch is mixed with the otherdry ingredients and dispersed substantially uniformly therethrough. lnthe pecan pie disclosed, the ingredients include:

Grams Dry egg albumen 2.() Corn starch 4.6 Brown sugar 51.5 Finegranulated sugar 28.7 Chopped pecans 30.5

lt should be understood that this recipe is only exemplary and is notlimiting to the invention and it should also be understood that therecipe is in reference to a pie made in a ve inch diameter aluminum foiltin with an eight iiuid ounce capacity.

It has been found It is necessary that the dry filling material 28include a quantity of sugar dispersed substantially uniformly throughoutat least in upper stratum 29 of the filling materials 2li. The upperstratum 29 in the finished pie structure 25 is hardened and dried toprovide an upper crust which is secured to the peripheral edge portionof the lower pie crust Z6. The sugar in the stratum 29 bonds togetherand to the pie crust to provide this rigid stratum or crust. The rigidcrust 29 is permissive of water passage therethrough because the crustis porous and because the crust disintegrates or collapses when liquidis added thereto because of dissolving of the sugar.

The hardened upper stratum or crust 29 is produced by applying acrust-forming media or material over the top of the dry granular fillingmaterial 28 and then drying, as by applying baking heat, the top of thepie. More particularly, the formation of the hardened material-conningcrust 29 is carried out by directing a ne spray of water as indicated atSti in Fig. 6 onto the top of the filling material 2S. The spray ofwater added meistens the top of the iilling material and defines awetted stratum. rl`he sugar adjacent the top of the lling material is atleast partially dissolved so as to intimately contact other ingredientsof the lling material and the peripheral edge portion of the lower piecrust 26. After the top of the lling material is wetted, the pie 25 isdried in any manner which does not cause browning of the pie crust. Ithas been found to be satisfactory tc place the pie in a vacuum dryer 3lhavingapproximately twenty-eight inches of vacuum and to heat the pie toapproximately one hundred forty degrees Fahrenheit until the top surfaceof the filling material is dry, and this has been found to takeapproximately three hours.

This dry and readily hydratable complete pie structure may then bestored in a non-refrigerated but dry condition to facilitate shipmentand distribution and until the pie is to be prepared for consumption.The covered pie tin will maintain the pie in dry condition or othersuitable moisture-proof containers may be used to store the pie. Ofcourse the dry lling materials in the pie will be kept in place by thehard crust 29.

When the pie is to be prepared for consumption, a

quantity of liquid is poured upon the top of the crust 29 and the pie isimmediately subjected to baking heat. In the form shown, approximatelyone-half cup of hot water having a temperature of approximately onehundred fifty degrees Fahrenheit to two hundred twelve degreesFahrenheit is poured onto the crust 29. The pie is then inserted into anoven 32 and is baked at approximately three hundred seventy ve degreesFahrenheit for twenty to thirty minutes.

When the water is first added, the crust or rigid top stratum 29collapses and some of the ingredients are immediately dissolved. Thehydrated filling material cooks when the pie is in the oven 32 toproduce a nished product extremely similar in taste and quality to afreshly prepared pie. During the cooking of the hydrated fillingmaterial the bottom crust 26 is prevented from rapidly absorbing waterbecause of the sodium caseinate therein.

It will be seen that l have provided a dry and complete pie structurewhich is well adapted for non-refrigerated dry storage and which has adry and diiiicultly hydratable lower pie crust or shell containing aquantity of dry filling material of the type to be cooked in preparationfor consumption and which is hydratable during the time of cooking andthe pie structure also includes a dry material-confining upper crustwhich is sealed to the lower pie crust and is permissive of liquidpassage therethrough to facilitate the supplying of liquid to thehydratable filling material during preparation of the pie forconsumption.

it should also be noted that l have provided in the art of producing aready-to-bake and easily stored pie, a method consisting in the steps offorming and drying a i lower'pie crust, placingH dry and'readilyhydratablc'lling materials Yin theV lower pie crust, applyingVcrust-forming material over the iillingrnaterial andldrying the top ofthe prie to producef an upper material-corrning crust secured i tothercntire periphery of'thelower pie crust.

'It will, ofcourse, be understoodthat various changesl maybermade in'vthe form, detail, arrangement and proportion of the parts withoutdeparting from the scope of my invention which consists of the matterVdescribed herein and'set forth in the appended claims.V

What is claimed is:

l; A substantially ready-to-bake and complete edible 8 Y throughthe-perforate upper/crust in preparation of the pie for consumption.

7. Inrthe'art of producing anV edible pie adapted for nonrefrigeratedstorage, the method steps consistingin form! Ving from crustfformingmaterial alower pie crust, applyin engaging'relation with the edge oflower crust, andV pie structureV comprising a dried lower crust YhavingYa s peripheral edge portion, a fdriefl and liquid Ypreryious, Y'

material-confining upper crustsrsecured to the peripheral edge portionofi saidV lower crust Vand dening a material chambertherebetween, and aVquantity of substantially dry .and readily hydratable filling materialwithin the 'K chamber, thercrust and lling material containing not Ymorethan 5% moisturgarhereby the. pie may be easily stored and `moisture maybesubsequently added Vthrough the .upper crust in the preparation forconsumption.

overlying theV filling material' andbeing securedjtortthe peripheraledge portion of the lower crust, the crust and filling materialcontainingnotfmore than 5%" moisture,

- 'whereby liquid may be added through the pervious upper crust inpreparation ofthe pie ,for consumption,

3'2 A completely Yedible'ready-to-bake edible' pie struc#V turecomprising a dried lowerV crust having a peripheral edgeportion, .a`dried and water pervious, material-cjons lining' upper Vcrustsecured tothe peripheralvedge portion baking at least the top of the pie to drythe sametoV a moisture content of not morerthan 5% and to producel i' -adried uppercrust secured to the lower crust.

8. A food product comprising a pie having a dried lower crust with Vaperipheral edge portion, a dried Water pervious, material-conning uppercrust secured to the peripheral edge portion of the lower crust anddefining a material chamber therebetween,-.a vquantity of dried andreadily hydratable tilling material of the type which'expands whenhydrated, anda quantity'of dry and readily hydratable, sugar foam'whichloccupies a largevolume. in relation to its low Weight and isinstantaneously lcol-Y lapsible upon addition of moisture thereto, saidsugar foam and said lling material being confined within theV chamberfor supporting the upper crust, thecrust, sugar foam and llingmaterialcontaining not more than 5% moisture whereby the sugar foam collapsesandthe fruit filling expands when moisture is added ink preparation ofthe pie for consumption.

9. A substantially ready-to-bake and complete pie struc-V ture having incombination', a dried lower crust with a peripheral edge portion, adried liquid pervious, materialof said lower crust and definingasma'te'rialchamber there- Y between, vand a quantity ofsubstantiallydry and readily 1 hydratabie filling material within the chamber, saidilling materiali being ol` the type to becooked Vinhydrated state beforeconsun'iption and also being Vcapable ofcomplete hydration; during thetimeof cooking, and'thecrust 4.' Ancdible piecornpris'ing an enclosingand materiali confining Vperforate pie Vcrust,jand` a quantity ofdried'anc f readily rehydratable iilling material in the crust, theVcrust and lilling Y material containing nnot moreV than 5%" jmois'ture.

and filling material containing'n'ot more than 5%. moisv Vthe lowercrust, a dried and perforate material-continuing t Y upper crust securedVto the peripheral `edge portion ofthe lower crust and deiining -amaterial chamber therebetween, and a quantity of substantially dry andreadily hydratable filling material vwithin the chamben'the lower crust,

notmore'than 5 %V moisture, whereby tliespiesrnay be stored in a/dryrstate andwhen liquid is subsequently Y added through the perforateupprerrcrust, the .lower crust Y is protected fromY soaking by saidlayer@Y complete edible pie structurecomconining upper crust sealed tothe peripheral edge portion of said lower crust and defining amaterial'chamber there-VV ,V Y "between, andra `quantity' of dried andreadily rehydratable fruit pieces in the chamber and each of said fruitpieces', Comprising acellular body havingran integral sheathing ruptureddiscontinuouslyV to expose substantial surface` Yarea and therebyfacilitating quick absorption of moisture 'Y upon application ofliquidthrough the perforate upper crust, and the crust and fruit piecescontaining notmore l than 5% moisture. e

' Y l0. A complete edible pie structurerreadily preparableV .Y

` plete edible pie from pie crust doughy and dry filling in- V'gredientsincluding sugar, which Vfilling ingredients con- `terialV layer, uppercmstandftilling mateiialcontai ingY 6. A ready-to-bake complete ediblepie Y*structure corn-V said lower crustlhaving. a. peripheral` edgeportion,V a dlied Vinaterialconirung upper'crust secured tothe'peripheral.

chamber therebetween, and a quantity 'ofisubstantiallyV prising ardriedlower crust containing quantityof sodium Y Y caseinate Yto Yrestrictmoisture absorption by the crust, Y

whereby: to produce Y Vedgeportion or" the lower crus'tandidefiningiltei-iai Y m'rethan5% moisture, whereby liquid may'V be added 75,

tain not more than 5% moisture, the method-stepsl consisting in formingVfromthe dough rva lower pie crust, applying'baking heat to the lowerYpie crust to dry the same toa moisturecontent of not more Vthan-5%,Vremoving j baking heat` from ,theV crust before browning ofthe" crustoccurs, placing the filling ingredients containing not more l' than 5%moisture on the dried lower pie crust, sprayingV J liquid on the llingingredients to producea wetted top n e5"Y stratum and torrat leastpartially dissolve the sugar therein, and drying Ythe wettedtopstratumto a moisture content Y foflnot more.thani5%to harden andrigidifythe-top1- stratum andV cause bonding thereof to Vthe pie'crurst,

'drystor age. Y' .Y A A 'i2'. ln'theartfofpproducing,arreadyfto-bakecompletev edible pie from pieV dough, Vsugar' foam pieces containingYnotmore than-5% rmoistlueand .fruitpieces YcontainingV Y* ,Y ,notrnorethan ,5% moisture'the methodY steps consisting in forming vfrom thedoughpfa lower piecrust, Vapplying a pie` adapted Yfor non-refrigeratedp aeeaaes baking heat to the lower pie crust for drying the same to amoisture content of not more than 5%, removing the baking heat from thecrust before browning of the crust occurs, placing a stratum of sugarfoam pieces containing not more than 5% moisture in the lower pie crust,placing a stratum of fruit pieces containing not more than 5% moisturein the lower pie crust over the sugar foam stratum, forming from thedough an upper pie crust, applying the upper pie crust over the stratumof fruit pieces and sealing the upper pie crust to the lower pie crust,applying `baking heat at least to the upper pie crust to dry the same toa moisture content of not more than 5% and produce bonding of the uppercrust to the lower pie crust, and removing the baking heat from theupper pie crust before browning thereof occurs.

13. A ready-to-bake complete edible pie, comprising a dried lower crustwith a peripheral edge portion, a dried and liquid-perviousmaterial-conning upper crust sealed to the peripheral edge portion ofthe lower crust and dening a material chamber therebetween, a quantityof dried and readily rehydratable fruit pieces in the chamber, saidfruit pieces substantially expanding when hy- References Cited in the leof this patent UNITED STATES PATENTS 1,624,490 Kaser Apr. 12, 19272,363,395 Calia Nov. 21, 1944 2,506,358 Harrel et al. May 2, 19502,541,859 Callaghan et al. Feb. 13, 1951 2,586,945 Harrel et al. Feb.26, 1952 2,771,364 Chase et al. Nov. 20, 1956 OTHER REFERENCESEverybodys Cook Book, 1924, by Lord, Henry Holt and Co. (New York), pp.587, 591 relied on.

1. A SUBSTANTIALLY READY-TO-BAKE AND COMPLETE EDIBLE PIE STRUCTURECOMPRISING A DRIED LOWER CRUST HAVING A PERIPHERAL EDGE PORTION, A DRIEDAND LIQUID PERVIOUS, MATERIAL-CONFINING UPPER CRUST SECURED TO THEPERIPHERAL EDGE PORTION OF SAID LOWER CRUST AND DEFINING A MATERIALCHAMBER THEREBETWEEN, AND A QUANTITY OF SUBSTANTIALLY DRY AND READILYHYDRATABLE FILLING MATERIAL WITHIN THE CHAMBER, THE CRUST AND FILLINGMATERIAL CONTAINING NOT MORE THAN 5% MOISTURE, WHEREBY THE PIE MAY BEEASILY STORED AND MOISTURE MAY BE SUBSEQUENTLY ADDED THROUGH THE UPPERCRUST IN THE PREPARATION FOR CONSUMPTION.